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Curried Lentils With Sweet Potatoes and Swiss Chard

Yields1 Serving

 1-2 Tbsp. canola oil
 1 onion, chopped
 4 garlic cloves, crushed
 1 Tbsp. grated ginger
 1 1/2 tsp. garam masala
 1 1/2 tsp. curry powder
 1 jalapeno pepper, seeded and minced
 4 to 5 cups vegetable or chicken broth
 2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
 1 1/2 cups dried lentils
 1 bay leaf
 1 bunch Swiss chard, center ribs removed, leaves thinly sliced
 1 tsp. salt, or to taste
 1/2 tsp. ground black pepper
 1/3 cup chopped fresh cilantro
 Juice of 1/2 lime
 1/4 cup chopped almonds (tamari almonds, if you can find them), for garnish (optional)

In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.


Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry, add more stock as needed.) Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes.


Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.